Vegan Chocolate Cheesecake cups; gluten free and dairy free smooth creamy cheesecake bites for any dessert lover. Raw and organic. No refined sugar. Natural and organic
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Hi beauties!
So I made these vegan chocolate cheesecake cups the other day and they actually turn out really good. I have a sweet tooth which makes it really hard to try and eat healthy sometimes.
I have done so much research on ways to get around this and these cheesecakes are perfect to kill the cravings! They are dairy free, gluten free and made with all natural sugar and ingredients.
Yes these are called cheesecake cups but there actually is NO cheese in them - no dairy at all! This makes them vegan friendly as well. The meat of this dessert is cashews.
I have always been a huge fan of vegan desserts because they kill your sweet tooth without leaving you feeling guilty. I always feel so bad after eating sugar filled desserts.. both because I know I hurt my body and because my body is hurting! Sugar has never sat well with me so these alternatives are amazing for when I need that sugar like high!
Just so you know you have to soak the cashews for a few hours before using them so if your planning on making this dessert now, go soak your cashews!
Yes this recipe is a lot of work, but I promise you it will be worth it! And you can keep them in your freezing for a very long time! Just take one out any time you are needing that fix! Just like when you grab that ice cream out of your freezer.. same idea 🙂
Vegan Chocolate Cheesecake Cups Ingredient List:
- Dates
- Walnuts
- Cashews, (soaked for 1 hour or overnight)
- Lemon juice
- Coconut Oil
- Coconut milk
- Maple syrup
- Cocoa powder
- Water
- Salt
- Almond Butter or Peanut Butter
Lots of ingredients I know.. but it will be worth it, I promise! So hang in there with me and just give this recipe a much needed attempt! You won't regret it!
I made a larger raw/natural cheesecake earlier this summer with mango which was delicious. I decided this time to put a chocolate spin on it because realistically who does not love chocolate.
The only thing about this raw dessert is that it is time consuming. So make sure you give yourself a few hours to complete it because it takes time to freeze each layer.
If you liked this post, make sure you check out my Cranberry Bliss Bar recipe and my post on 20 Vegan Desserts That Taste Like Real Desserts! You will definitely find something you like on my blog!
If you try this recipe out, make sure you tag it with #nikkisplate so I can see all your beautiful creations! I cant wait to see how you like this recipe!
Until next time,
Vegan Chocolate Cheesecake Cups
Equipment
- Food Processor or Strong Blender
Ingredients
Bottom Crust Layer
- 1 cup Medjool Dates Pitted (soaked in warm water for 10 minutes then drained)
- 1 cup raw walnuts or almonds
Middle Layer
- 1.5 cups raw cashews (soaked for 1 hour or overnight)
- ¼ cup lemon juice
- ⅓ cup coconut oil melted
- ½ cup full fat coconut milk
- ½ cup maple syrup
Top Later
- 1 cup raw cashews (soaked for 1 hour or overnight)
- 4 tablespoon almond or peanut butter
- ¼ cup coconut oil melted
- ¼ cup cocoa powder
- ¼ cup water
- ¼ cup salt
Instructions
For Top Layer
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms.
- Press this dough into the base of muffin pans. I have a silicone tray so I do not grease it but you can use a little coconut oil or use cupcake liners.
For Middle Layer
- Add all middle layer ingredients to a food processor or blender and mix until very smooth.
- Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 2 hours
For Top Layer
- Add all top layer ingredients to a food processor or blender. Mix until very smooth.
- Divide evenly among the muffin tins pouring mixture over top of the middle layer mixture. Tap again to remove air bubbles. Cover with plastic wrap and freeze until hard (3-6 hours).
Notes
Vegan Chocolate Cheesecake cups; gluten free and dairy free smooth creamy cheesecake bites for any dessert lover. Raw and organic. No refined sugar. Natural and organic
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